In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
In a medium bowl, whisk together applesauce and sugar until the sugar dissolves. Whisk in almond milk, coconut oil, and vanilla extract.
Fold wet ingredients into dry ingredients and gently mix everything together with a wooden spoon or spatula until the flour is just incorporated. Don't over-mix. The batter will be extremely thick and somewhat lumpy.
Gently fold in the raspberries and carob chocolate, taking care not to smoosh the raspberries.
Spoon batter into muffin tins coated with cooking spray, filling all the way to the top. Sprinkle with coarse sugar.
Bake for 25-28 minutes. A toothpick inserted in the center should come out clean. Allow the cupcakes to cool in the pans for 2 minutes and then cool on a wire rack for 10 minutes.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/raspberry-white-chocolate-muffins/